Sauted Mixed Mushrooms



  • 1 punnet shitake
  • 1 punnet wood ear
  • 1 punnet king brown
  • 1 punnet enoki
  • 2 cloves of garlic, finely sliced
  • Half a bunch of parsley, picked
  • 4 tbsp of ricotta
  • Extra virgin olive oil
  • Juice of half a lemon
  • Sea salt and freshly ground black pepper


  1. Cut mushrooms into bite size pieces.
  2. In a large heavy based pot or large wok, heat 3 tbsp of extra virgin olive oil until just smokey. Drop mushrooms into the pot and quickly toss in oil. Add in garlic and toss until mushrooms are cooked.
  3. Finish with lemon juice, parsley and season with salt and pepper.
  4. Place in a serving dish and top with ricotta.


Recipe thanks to Alex Kearns, Executive Chef, Glebe Point Diner


Ingredients for Sauted Mixed Mushrooms

Cottage Cheese Brancourts Farm Style 500g

$8.99 ea

G Grinder Black Pepper 50g

$2.99 ea

Garlic (head)

$0.90 ea

Garlic Organic (head)

$1.48 ea

Lemons (each)

$1.00 ea

Lemons (min 1kg net)

$1.70 ea

Lemons Imperfect Pick Value Range (Each = min 500g)

$1.70 ea

Lemons Organic (each)

$1.33 ea

Maldon - Sea Salt Flakes (240g)

$6.99 ea

Murray River Salt Pouch 150g

$6.29 ea

Mushroom - King Oyster (200g pack)

$4.49 ea

Mushrooms Black/Wood (100g)

$4.49 ea

Mushrooms Enoki (100g)

$4.99 ea

Mushrooms Shiitake (100g)

$5.49 ea

Parsley Curly (bunch)

$2.99 ea

Ricotta Harris Farm 360g

$5.29 ea

Rosto Mellow Extra Virgin Olive Oil 750ml

$6.99 ea